Monday, September 22, 2014

Creamy Poblano Mac & Cheese and Spicy Avocado Chicken

INGREDIENTS:
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
4 skinless, boneless chicken breast
halves
2 tablespoons olive oil
1 red onion, minced
2 tablespoons lime juice
1 avocado, diced
Salt and ground black pepper to taste
DIRECTIONS:

1. Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl; rub evenly into the chicken breasts.
2. Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. Stir the onion, lime juice, and avocado together in a bowl; season with salt and pepper. Spoon over the chicken breasts to serve.  

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